Pickled Radishes

We had a lot of radishes in our garden, so I decided to try Pickled Radishes.  We added them to our BBQ Pork Sandwiches.  They were just okay--not sure if I would try again.

Pickled Radishes

Ingredients:

1 bunch radishes, cut into thin slices (~1/2 lb)

1/2 cup white or apple cider vinegar

1/2 cup sugar

1/4 cup water

1 teaspoon salt

1 teaspoon mustard seeds

1/2 teaspoon ground black pepper

1 bay leaf

Directions:

Place radishes in a hot, sterilized 1-pint mason jar.   In an enameled saucepan, bring everything else to a boil.  Pour or ladel hot contents of saucepan over the radishes in the jar.  Center lid on jar.  Apply band and close tight.  Let cool on wire rack for an hour, then in fridge for at least 6 hours before serving.  Store in fridge for up to 4 months.